Pasta In Root Veggie Puree


    2 cups colourful fusilli pasta, boiled

    1 medium turnip, peeled, boiled and roughly chopped

    2 carrots, peeled, boiled and roughly chopped

    1 medium sweet potato, boiled, peeled and roughly chopped

    ½ tbsp oil

    1 tbsp finely chopped garlic

    1 medium onion, finely chopped

    Salt to taste

    Crushed black peppercorns to taste

    2 tsps Keya Pasta Seasoning

    1 tbsp fresh cream

    30 gms processed cheese

    Fresh parsley sprig for garnishing

preparation method

  1. Heat oil in a non-stick pan. Add garlic and sauté till fragrant. Add onion, mix and sauté for 1 minute.
  2. Blend together turnip, carrot and sweet potato into a fine puree. Add this puree to the pan, mix well and cook for 1-2 minutes.
  3. Add salt, crushed peppercorns and 1 tsp Keya Pasta Seasoning, mix well and cook for 2 minutes.
  4. Add pasta, mix well and cook for 1 minute. Add cream and grate 25 gms cheese in it. Mix well. Add little water, mix well and let it get heated through.
  5. Transfer the pasta in a serving bowl. Sprinkle remaining Keya Pasta Seasoning, garnish with a parsley sprig and grate remaining cheese on top. Serve hot with garlic bread.


Serving Suggestions

    Seve 3
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By: Chef Amrita Raichand

Show: Mummy Ka Magic

Prep:20 min Cook: 15 to 30 minutes

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